Two-Potato Lamb Stew with Roasted Garlic

Two-Potato Lamb Stew with Roasted GarlicRecipe
Roast another head of garlic for pasta sauces, pizzas, or spread onto bread or stirred into mashed potatoes. Wrap separately in foil, and refrigerate for up to five days.


8 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 3.9 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 20.6 g
Carbohydrate 35.4 g
Fiber 4.9 g
Cholesterol 58 mg
Iron 2.5 mg
Sodium 526 mg
Calcium 60 mg


1 garlic head
Cooking spray
4 cups coarsely chopped onion
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 teaspoons olive oil
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry red wine
3 cups less-sodium beef broth
2 1/2 cups (1-inch) cubed peeled sweet potato (about 10 ounces)
2 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces)
2 1/2 cups (1/2-inch) slices peeled parsnip (about 10 ounces)
1 tablespoon chopped fresh rosemary


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add 4 garlic cloves; sauté 1 minute. Spoon onion mixture into a bowl.

Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess. Heat oil in pan over medium-high heat. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Add wine to pan, scraping pan to loosen browned bits. Stir in lamb mixture and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.

Stir in potatoes and parsnip. Cover and simmer 30 minutes. Stir in roasted garlic, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and rosemary; simmer 10 minutes.